Process for desugaring syrups and molasses



Patented 'June `9,* Y" Y rnooiiss nnsnGRrNQsYi-rs nNn-MothssEsf" I' l The' inother ysyrups by f centrifuging massecuites are again boiled J to obtain; a newmassecuitjel and theprocess'of centrifuging risv repeated and? the] syrup 5 thrown olfk fromx-the'. neyv1nassecuite may be aain boiled kvto produ'CefaL fresh m'assecuite.

e same process@ may be continued esuf'ices-k sively until the syrup vis f practically desugar'- ized and 'leaves Whatis technically ,designated -10 as molasses. A f y r Y f ButV this process ofv desugarizing iby:y con-kr stantly reboiling and centrifug-ing is in* r`eal` 1v e n Coolers of special design-may. be -en1ployed,' which byfa suitablefadinxture of purecrystais will enable the ina'ss'ec'uit'e to belthorough-.jf65l ly and eifectivelyconverted intofravsry sugar. Y fIn prior processes, they massecuiteiis centri e fuged sothatsyrup,ias Wellas raw sugar,is

ity only practiced upto a `certai'npoint, `asfthe mass, when too highly concentratedfis `no 15l longer sufficiently liquidto undergo a further Y boiling'profcessgand great -diliiculty Wouldzbe experienced in dischargingitfromihe Yam; Imipanl'v stillV remains. This highfkpe'rcentage-of Y mothersyrup causes the formation o fathick coating Aaround the:crystals.'f In' the, ,subsef 25 quent treatmentfof themassjin thecoole'rsorfk n crystallizers, to attain 1, a V further gdesugaring, the thickness o'fsai'd layerzofgsyrup and-ithe viscosity prevents an .elfectiye desugaring, so

'Y that this process is extremelyinefective.fY- t,

'30 Y The Object of*this,,invention-comprises a rnethod bywhich 'amorecornpletejdesugfaringk offthe syrup is 'obtained-by covering,-sugggary crystalswithathinzlayervofthe syrup-.Inauv v n Y e Y. Y

'layerzofjsyrupor,molassesfsurroundlng the bythis niethod, decreased. f f f Y f The process is effected*differently'according to Whether the syrup is'stillfpresent in f inass'ecuite as Inother syrup'or-is already v Sepe,-k

latter "ini al suitable rnanner, in "order to in;-

crease the y'crystallization' surface, oyvlingfto the increase yin thenuinber ,Offslystalgf'gand vat thesanie timeto redu'c'the. thi'fc'lne's'slof the Y Y syrup layer surrounding thekcrystals."l ,The e, puresugar Vcrystals inay be 'added' inf-such ,Y quantitythat asugar'is linalplyiproduced from 50 the masseeuite, the crystals ofyvhich aresimp n After completionfofthelirst 20 ess, the masshasfacrystal'contentof approxil,

f Inately 75%, so that;r25% of themothersyrup ess consists yin Ldepositin ik the'syrup among v similar manner molasses 'canA also be treated ifitsipurityis'to bevfurther t y u y f f j adheringkby crystallizationftofthevexhauste. vingfsuzgfar, -andthis action niaybefstill fur*- Y f l p e I I n n i A: i l \J u Y cuite,1purejsugar crystalsareadiniXed tojthe,1 temperature or by adoptmg o her sul??? When the syrup'is` separated;y processi's carried K outl yby spraying syrup jon `pure sugar crystals-,or mixinviit with them in the'requir'edproportiontoob ain a y sugarof the rawsugartypewji 'f i y: ;V Thel process 'ofthe' presentfinvention 'may Y be fcarried'out bydifferent.'steps.` A'Vlhensugar isyaddedto the massecuite in coolers, as large` laquantity of .pure crystals may be@ admi'Xed, 'as they construction yof thef'fcoolers allows, gior' obtained.-y i

ure su'ar crstalsiwhere i *raw s u ar isalso obtained. f l

This process ylikevyise', be;` appliedlin ydiifyferent waysg'for instance, by adrnixing 'crystals readilyyields aportionsof itssugar ther inereased'by a'suitabletreatment ofthe sugar during storageby maintaining inthe storage roomL a f proper 1 degree of moisture,

vmeasuresinthestorage room; r. ty Y y :Finally 'the adherentsyrup fisfseparated e from the crystals by'subjecting it to a particu.- Y larlyf high i'centrifugal; Afonce:,such asV describedfin my; PatentY 1,775,385, September l9,51930,*issuedfonrny'copendingapplication, Serial No.kt 167,598,l filed February :11, '.1927'.

The'crystals obtained in fthis lmanner may y bepnsedgas' pure crystalsgfor. desugarng leo e the Syrups inifexcess with pure crystals f' 4eo f mayfthenbe adIniX/ed tog-afresh' quantityfof i syrup or molasses according to the foregoing process.

What I claim is:

1. A method of desugaring sugar solutions comprising covering the surfaces of sugar crystals kwith thin layers of the solution, the quantity of crystals being suilicient to make the mass of a consistency similar to raw sugar, and aiding the desugaring of the solution by cooling and by evaporation.

2. A method ofr` desugaring sugar solutions comprising `covering the surfaces of sugar crystals with thin layers of the solu' tion, the quantity of crystalsbeing sullieient to make the masks of a'consistency similar to raw sugar, aidingy theV desugaring yof the solution by cooling and by evaporation, and then separating the remaining solution from thev crystals by subjecting the mass to a particu-j larly high centrifugal force. 3.'y A. process, for crystallizing sugar from solutions comprising bringing together a relf latively. small quantity of syrup anda relatively large yquant-ityA of' sugar crystals so thatthe syrupfis'widely distributed over the vsur/faces of the sugar crystals, and` substan? tially allof the syrup is brought into close Y and; intimate contact with the sugar crystals 7.85% sugar crystals and about 15% syrup,

-and then removing water from the syrup.

5. process for crystallizing sugar from solutions comprising bringing together a rel'- atively small quantity of syrup and a relah l tively large quantity of sugar crystals so `that the syrup is Widely distributed over the surfaces of thek sugar crystals, and substantially all of the syrup is brought into closev and in-y timate contact Withthe sugar lcrystals to form a mass comprising about 85% sugar crystals land about 15% syrup, then cooling the syrup, and then Y separating the remaining. adhering syrup from the crystals by sub'ecting the mass toa particularly. high cent-ri ugal force.

6. A process for crystallizing sugar from solutions comprising bringing together a relatvelysmall quantity of syrup and a relatively large quantity of sugar crystals so that the syrup is widely distributed over thek surfaces of the sugar crystals, andsubs'tantially all ofthe syrup is brought into close and intimate contact with the sugar crystals to 'forma mass comprising about 85% sugar 'crystals and' aboutV 15% syrup, then evaporatingwater fromthe syrup, and then sepaf rating the remaining adhering syrup from the crystals by subjecting the mass to a particularly high centrifugal force.

7 A process for crystallizing sugar from' solutions comprising bringing a relatively small quantity of syrup into contact with a relatively large mass of sugar crystals so that thesyrup is ywidely disturbed over the surfacesof the sugar crystals and substantially all of the syrup is brought into close and intimate contact vwith the sugar crystals to form a mass comprising at' least 85% sugar crystals-andnot more than 15% syrup, said syrup being in quantity suliicient to forml a film up- 'on the crystals, andthen cooling. the syrup.

' 8. A process for crystallizing sugar from solutions comprising bringing a relatively rsmall quantity of syrup into contactwith a relatively large mass of sugar crystals so that ,the syrup. is widely distributed over the surfaces of the sugar crystals'and substantially all of the syrup is brought into close and intimate contact with the sugar crystals to form a mass comprising atk least 85% sugar crystals and not 'morethan 15% syrup, said syrup beinginquantity suiilcient to form a film upon vthe crystals and then removing l water from the syrup. A

9. A process comprising formingy a ma comprising a relatively large quantity off sugar crystals and arelatively small quantit of syrup so that the syrup iskwide'ly distri uted over the surfaces ofthe sugar crystals and substantially ally of the syrup is in close and intimate contact with Vthev sugar crystais, said mass comprising atleast 85% sugar crystals and not more than 15% syrup, said syrup bein gin quantitysulicient to form a film' upon the kcrystals then. cooling the syrup, and then separating the remaining adhering syrup from the crystals by subjectin the-mass to a particularlyy high centrifuga force. l -j ,Y

10. A process comprising forming a mass comprising a relatively large quantit' of sugar crystals anda relatively small vquantity ofrsyrupso thatV the syrup'is widely distributed over the surfaces 'of the sugar. crystals and'snbstantially all ,ofthe syrupis in close and intimate contact with the sugar crystals, said mass comprising at Vleast 85% sugar crystals and not more than 415% syrup, said syrup being in quantity suiicient to form a film upon the crystals then removingwater from the syrup, and* then separating the remaining adhering syrup fromy ,the crystals by sub'ecting the mass to ii-particularly high centri ugal force.

signature. y *y BERGE. 

